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pumpkin cookie bar recipe

Pumpkin Cheesecake Bars with a Ginger Cookie Crust

A pumpkin cheesecake baked over a soft ginger cookie crust.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Cooling 2 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

Ingredients
  

Ginger Cookie Crust

  • 170 Grams Unsalted Butter, room temperature (¾ Cup or 6 ounces)
  • 200 Grams Granulated Sugar (1 Cup)
  • 1 Large Egg, room temperature
  • ¼ Cup Molasses
  • 240 Grams All Purpose Flour (2 Cups)
  • 1 tablespoon Ground Ginger
  • 1 teaspoon Cinnamon
  • 2 teaspoon Baking Soda
  • 1 teaspoon Salt

Pumpkin Cheesecake Topping

  • 16 Ounces Cream Cheese, room temperature Use full fat cream cheese
  • 130 Grams Granulated Sugar (⅔ Cup)
  • 2 Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • ¾ Cup Pumpkin Puree (canned) Don't use pumpkin pie filling
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Salt

Instructions
 

Make Ginger Cookie Crust

  • Preheat oven to 350°
  • Spray 10" x 10" pan with nonstick baking spray and place strips of parchment paper in bottom of pan so the parchment extends over the four pan sides. (note: a 9" x 13" pan may also be used)
  • In a medium bowl, whisk together flour, ginger, cinnamon, baking soda and salt. Set aside.
  • Using a stand mixer with the paddle attachment, begin creaming the butter and granulated sugar until light and fluffy (2 - 4 minutes on medium speed). Scrape the bowl as needed.
  • Add the egg and molasses to the bowl and mix on medium speed until incorporated. Scrape the bowl as needed.
  • Add the flour mixture and mix on low speed until combined.
  • Pour the dough into the bottom of the prepared pan. Using your hands, lightly press the dough down so it evenly covers the bottom of the pan.
  • Bake for 15 minutes. Note: crust will be partially baked; it will finish baking after the Pumpkin Cheesecake topping is added to the pan.
  • Let cool before making the Pumpkin Cheesecake topping.

Make Pumpkin Cheesecake Topping

  • Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Run mixer on medium speed for one minute. Scrape down the sides of the bowl and mix on medium speed for another minute.
  • Add granulated sugar and mix on medium speed for 2 minutes.
  • Add eggs and egg yolk one at a time, mixing between each addition.
  • Add pumpkin puree and spices. Mix until fully incorporated, scraping the sides of the bowl as needed.
  • Pour Pumpkin Cheesecake topping over the partially cooked ginger cookie crust. Spread mixture evenly.

Bake and Unmold

  • Bake for 30 - 35 minutes. The cheesecake portion will be a little jiggly but it will set up when it cools completely.
  • Cool at room temperature for one hour. Place in refrigerator for 2 hours to set completely.
  • Unmold by pulling up on sides of parchment paper and transfer to a cutting board. Remove parchment from bottom of the bar. Cut into desired shapes.
Keyword dessert bar recipes, pumpkin cheesecake, pumpkin cheesecake bars
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